Recipes

Ingredients

• 8 oz (250 g) plain brick-style cream cheese, at room temperature
• 1/2 cup (125 mL) sour cream
• 1/3 cup (75 mL) chopped fresh basil, divided
• 2 green onions, chopped
• 2 tbsp (30 mL) grated Parmesan cheese
• 2 tbsp (30 mL) olive oil
• 2 cloves garlic, minced
• 1/2 tsp (2 mL) dried oregano
• 1/4 tsp (1 mL) each salt and pepper
• 1 pkg (125 g) Mastro® Sopressata, chopped, divided
• 1 cup (250 mL) chopped tomatoes
• 1 cup (250 mL) shredded mozzarella cheese
• 3/4 cup (175 mL) shredded aged white Cheddar cheese
• Half ciabatta baguette, thinly sliced and toasted

Directions

1. Preheat oven to 400˚F (200˚C). Using electric mixer, beat cream cheese until light and fluffy. Add sour cream, 1/4 cup (60 mL) basil, green onions, Parmesan cheese, olive oil, garlic, oregano, salt and pepper until blended. Stir in three-quarters of the sopressata, tomatoes, mozzarella and Cheddar.
2. Scrape into greased 9-inch (23 cm) pie plate; place on baking sheet. Bake for about 20 minutes or until bubbling and cheese is melted. Let cool for 10 minutes. Sprinkle remaining sopressata and basil over top.
3. Serve with toasted baguette slices.
4. Tip: Substitute Fontina or provolone for aged Cheddar cheese if desired.